METHOD

1.  Seive the flour with soda bicarbonate and rub together with melted ghee; Add the curd and warm water and knead to a soft smooth dough.
2. Divide the dough into 16 equal portions and shape into round balls; make a depression in the center of each one and flatten them.
3. Heat ghee in a pan, and fry the prepared balu shahi;s on a low flame until golden brown, drain and steep them in sugar syrup for 10 minutes, note that the sugar syrup here should be thick (3 thread consistency) ie sticky in texture.
4. Decorate the prepared Balu Shahi with shredded nuts and khoa. Serve garnished with silver warq. Serve warm.